Golden Living Center Rosehill, 110 Chalmers Court, Berryville, VA 22611 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Golden Living Center Rosehill
Address: 110 Chalmers Court, Berryville, VA 22611
Type: Nursing Home Food Service
Phone: 540 955-9995
Total inspections: 8
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type
  • Critical: Handwashing Lavatory*
    Observation: The handwashing sink in the dishwashing area has been removed which prevents routine handwashing.
    Correction: Reinstall the handwashing sink in the dishwashing area to allow convenient use by food workers.
03/03/2016Routine
No violation noted during this evaluation.02/26/2015Routine
Notes on report about future upgrades
-very clean
No violation noted during this evaluation.		03/28/2014Risk Factor
-Wash hands often
-Fan is dish room needs cleaned regularly or removed
-Please clean ice machine regularly
-The dish room needs a handsink added in the future
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
08/06/2013Risk Factor
Logs kept for equipment and food up to date-temps of units recorded are satisfactory-
Please be aware that unit temperatures may be at 41° or above during times of operation when frequently in and out of units-Please monitor
-Discussed many food safety items with manager and staff throughout inspection
-Please keep fan clean in dish drying area
-Walkin Light seems dim, please address
  • Critical: Cooling* (corrected on site)
    Observation: Ambient temperature german potato salad prepared ahead of time not being adequately cooled to prevent the growth of harmful bacteria. Although cooled to 45°, it must reach 41° within 4 hours.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
04/23/2013Risk Factor
-Discussed latest flu issues
-Discussed cooling procedures (135-70 2 hrs, 70-41 4 hrs total 6hrs)
-Discussed air drying dishes
-Discussed wash/rinse/sanitize
-FAN in dish area must be kept free of debris.
-consider replacing ceiling tiles with cleanable durable style when needed
No violation noted during this evaluation.		12/19/2012Risk Factor
*Quat sanitizer requires room temperature water (70 degrees), tested today at 100 degrees, 400ppm
*Metal drawer/prep table should be replaced-no longer easily cleanable
*Fan in dish room must be cleaned (note-renovation occurring-please keep door shut)
*mops should be hung dry and keep mop sink area organized
-suggest hand sink is dish area
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Several food items tested and cold holding at improper temperatures in walkin refrigerator today
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
03/06/2012Risk Factor Assessment
-Walkin floor has been replaced-Nice.
-Please replace metal cabinet/shelving units and wooden shelves with easier cleanable options when appropriate
-May need more dry storage area
-Ice machine-ok
-Logs kept and up to date
-Date marking used appropriately
-Digital metal stem thermocouple used
-3Bay sink: Premix, Test strips, 200ppm Quat, wiping bucket used also
-Recommend dishwasher stickers or probe be used to assure that surface of dishes reach 160°
No violation noted during this evaluation.		10/26/2011Routine

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